Ingredients
Scale
For the dough:
- 2¼ tsp (1 packet) rapid-rise or instant yeast
- ¾ cup (180ml) warm milk (110°F / 45°C)
- ¼ cup (½ stick / 55g) unsalted butter, melted
- ¼ cup (50g) granulated sugar
- 1 large egg
- 2½ cups (315g) all-purpose flour
- ½ tsp salt
For the filling:
- ¼ cup (½ stick / 55g) unsalted butter, softened
- ¾ cup (150g) packed light brown sugar
- 1½ tbsp ground cinnamon
For the glaze:
- 1 cup (120g) powdered sugar
- 2–3 tbsp milk or cream
- ½ tsp vanilla extract
- Pinch of salt
Instructions
- Make dough: In a large bowl, whisk warm milk, melted butter, sugar, and egg. Stir in yeast (no need to proof—rapid-rise works instantly).
Add flour and salt; mix until a soft dough forms. Knead by hand 3–4 min on floured surface until smooth. - Roll out: On a lightly floured surface, roll dough into a 12×16″ rectangle (~¼” thick).
- Add filling: Spread softened butter evenly over dough. Mix brown sugar and cinnamon; sprinkle evenly on top.
- Roll & slice: Roll tightly from long side into a log. Cut into 12 even slices (use dental floss for clean cuts!).
- Rise & bake: Place rolls in a greased 9×13″ pan. Cover with a towel; let rest 20 minutes (they’ll puff slightly).
Bake at 375°F (190°C) for 20–25 minutes, until golden and cooked through. - Glaze: Whisk powdered sugar, milk, vanilla, and salt until smooth. Drizzle over warm rolls.
💡 Pro Tip: For extra gooeyness, brush baked rolls with a mix of 2 tbsp melted butter + 1 tbsp honey right after baking.
Prep Time & Nutrition (per roll, makes 12):
Prep Time: 25 min | Cook Time: 25 min | Rise: 20 min | Total Time: 1 hr
Servings: 12 | Calories: 220 | Net Carbs: 34g | Fats: 8g | Protein: 4g
Servings: 12 | Calories: 220 | Net Carbs: 34g | Fats: 8g | Protein: 4g